Monthly Archives: September 2008

Apple Pie-Crumb Cake Muffins

This morning I woke up with a sore throat and a stuffy nose. It’s allergy season, but the traditional Beginning-of-the-semester-highly-contagious-disease-thing has also been circulating the campus, so I may have managed to contract that. 6 of my close friends had it something like 2 weeks ago, and I managed to avoid. Maybe it was dormant or something, I don’t know. Regardless, I decided nothing besides muffins, French pressed coffee, and a dose of the Neti Pot would help, and that is what I did:

Attractive, no? It’s actually really helpful. Anyway, after the Neti, I decided to finally defrost the apples I froze a month ago (they were going bad and I wasn’t hungry for apples), and make Isa Chandra’s “Apple Pie-Crumb Cake Muffins” (VWAV). I haven’t been able to find the recipe online, though I did make several changes/adaptations, which I think makes it OK to publish what I did on here? We’ll see. The Flying Vegan did the same thing a while back, so hopefully that makes it ok.

Basically, these muffins are delicious. I recommend them to all, especially since it is nearing Autumn, and apples/apple cider are a) easy to find, and b) delicious.

APPLE-PIE CRUMB CAKE MUFFINS

adapted from vwav. as per usual, I didn’t really closely measure anything, but these are all about right. just eyeball it, you’ll be fine.

For muffins:
1 1/2 cups flour

1/4 cup sugar

1 tsp baking powder

1 tsp baking powder

2-3 tsp cinnamon

1/2 tsp allspice

1/4 tsp salt

3/4 cup apple cider

1/8 cup canola oil (I didn’t actually measure this, I just poured the canola oil dregs in, which was not the amount the recipe called for; I estimated it at this.)

1 tsp vanilla extract

1 cup grated apple (part frozen/mushy apple, and part fresh/crunchy apple [my ratio was probably about 2:1 mushy:crunchy])

For Topping:
1/4 cup all purpose flour

1/4 cup brown sugar

1 T. white sugar

1/2 tsp cinnamon

1/4 tsp allspice

1.5 T. canola oil

1.5 T. Agave Nectar

Preheat the oven to 375 F. Then, take a small bowl and mix the topping together (first dry ingredients, then add the oil and and agave) and stir around with a spoon. Set aside.

To grate the apple, slice off some large chunks and throw it in the food processor with the grater thing attached instead of the blade. (If you don’t have a food processor, a) I am sorry for you, because those things rock, and b) I don’t know what to do. I guess try a normal grater? Brave the apple mush in the blender? Get creative.)

In a large bowl, mix together the dry ingredients (flour, sugar, baking soda & powder, spices, etc.). If you have a large measuring cup, measure the apple cider out, then add the oil and vanilla and mix together. Throw the grated apple/apple mush in there, and stir together. Then add to the flour bowl, and mix together with a spoon. There should be enough liquid so that the flour & co. will dissolve despite the chunks of apple. If this does not work, employ and fork and stir vigorously until is does.

Fill the (Greased) muffin pan, with each muffin about 3/4 full (that’s what they say anyway; if you want your muffins to have poofy muffin tops, fill them all the way full, and watch them bubble over the top). Generously sprinkle the topping. Bake for 22 minutes, then check with a toothpick. I did mine for 25, but oven differ a bit.

Time to budget: probably about 15 minutes prep time.

Vegan Etouffee

So this past week or two, I’ve been stuck in a food rut. I’ve been eating at Spiral a ton, and also getting wonderful Egyptian food from King Tut’s. I haven’t really cooked much, primarily because I’ve been super busy, and also mildly lazy. I made a weird scrambled tofu last weekend, which turned out fine minus the weird taste (which has nothing to do with the recipe; I think it is more a result of the fact that the tofu expired August 25). Although eating out is fun, I’ve missed cooking. I resolved today, amidst searching PetFind and cleaning the apartment, to make a vegan version of etouffee, something I’ve talked about for months, but never actually done.

So I went out to the grocery store, armed with a list of etoufee-like ingredients I found from some Google searches, and this recipe was born. Right now, I have no camera, but when I get one I will post a picture (probably tomorrow). The measurements aren’t specific (I tend to shake things a few times and see what happens), but it all turned out very good. The Hot Sauce is very adjustable depending on your preferences; just add a few shakes, stir, and check for hotness.

I served this with steamed white basmati rice, and nice frosty mug of Harvest Moon Pumpkin Ale. Overall, no complaints.

VEGAN ETOUFFEE

Inspired by Googling “vegan etouffee,” reading through a few recipes, and then throwing some stuff in a bunch of pots.

Ingredients

¼ cup margarine

¼ cup flour

1 Onion, Diced

1 Zucchini Squash, Diced

1 Green Bell Pepper, Diced (I say diced for all these because I threw them in the food processor and it pulverized them, which worked well, but dicing is more normal)

Sliced green onion (2-5 stalks)

1 Vegan Sausage/Bratwurst, Diced

1 package Tempeh (crumbled)

Tomato Paste (1-3 spoonfuls/ 1/2 a can)

1 cup water

3 cloves minced garlic

Cayenne Pepper

Basil

Oregano

Crushed fennel

Louisiana Style Hot Sauce (I found a Cajun one today for 69 cents! Also, did you know the cent symbol is nowhere to be found on the keyboard, or in the symbols of MS Word?)

Steamed White (or brown) Rice (I used Jasmine because it’s delicious and cooks quickly)

THE SAUSAGE

So the point here is to imitate andouille sausage. I browned my chopped fake-sausage in olive oil, crushed fennel (about 1 tsp.), and garlic powder. Then I sprinkled some Hot sauce on it and set it aside.

THE TEMPEH

I boiled the tempeh in water (with some salt and black pepper) for about 10 minutes. Then, I lightly fried it for about 10 more, adding Hot Sauce, oregano, and some more black pepper. Of course I managed not so measure anything, but I think a few shakes of each is good.

THE ETOUFFEE

Make a roux using the margarine and flour. I personally didn’t actually make a roux, because I am not blessed with the skills necessary to actually create a roux, so I just kind of had a margarine-y, flour-y mixture.

Sautee onion, zucchini squash, and green bell peppers until onions are translucent.

Add the garlic, some Hot Sauce, 1 t. black pepper, 1 t. cayenne pepper, 1 t. salt, 1 t. basil (these measurements are approximate).

Let it cook; while it cooks, mix the tomato paste with 1 c. water, and whisk/stir until it is mixed. Pour this mixture into the pot, and add the tempeh and sausage. Add some more Hot sauce (about 10 shakes), and then bring everything to a mild boil. I would advise steaming the rice at this point (which takes about 20 minutes, and will allow your etouffee to simmer and absorb flavors), and then throw the green onions into the etouffee. Serve with a good beer, and enjoy!

Time To Budget: probably about 45 minutes; more if you don’t multitask and half-monitor three pans at once.